Ingredients
Scale
- 4 cups cold water
- 4 1/2 tablespoons kosher salt (or 2 tablespoons table salt)
- 2 tablespoons sugar (white or brown)
- Optional: fresh herbs (thyme, rosemary), lemon zest, garlic cloves, peppercorns
- 1 whole chicken or 2–3 pounds of chicken parts
Instructions
- Make the Brine: In a large pot, combine water, salt, and sugar. Bring to a gentle boil, stirring until fully dissolved. Add optional flavor boosters like herbs or citrus if desired.
- Cool Completely: Remove from heat and allow the brine to cool to room temperature. Then refrigerate until cold before using.
- Submerge the Chicken: Place chicken in a food-safe container or resealable bag. Pour the cooled brine over it, ensuring the meat is fully submerged.
- Refrigerate: Let the chicken brine for 12 to 18 hours. Turn once halfway through if needed.
- Prep for Cooking: Discard the brine. Pat chicken dry with paper towels. For extra crispy skin, air-dry in the fridge for 30–60 minutes before cooking.
Notes
Always start with a fully cooled brine to avoid food safety issues. Don’t overbrine—18 hours is the sweet spot. Discard used brine after one use. Pat chicken dry before cooking for the best browning and texture. Feel free to experiment with citrus, apple cider, or spice blends to mix up the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Brine / Prep
- Method: Cold Brining
- Cuisine: American
Nutrition
- Serving Size: 1 serving (from 1/4 of a whole chicken)
- Calories: 25
- Sugar: 2g
- Sodium: 800mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: chicken brine, juicy chicken, meal prep, basic brine, poultry marinade